Course Information
HMGT 1102 / Section 7404
Professor John Richard Akana
jakana@citytech.cuny.edu
Namm 225BMeta
NYT > Food
- Inside New York’s Fulton Fish Market, Where 3 A.M. Is Prime Time
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- Rosa Ross, Late-Blooming Author of Asian Cookbooks, Dies at 86
- A Choose-Your-Adventure Summer Pantry Pasta
- The Secret to Great Korean BBQ Is Not What You Think
- The Ultimate Italy Experience: Making Pasta with Nonnas
- Restaurant Review: Coqodaq in the Flatiron District
- Kamala Harris Leans Into Home Cooking
- Lavitta’s Creole Serves Beignets and More in a 1940s Harlem Barbershop
- An Angel Hair Pasta Recipe for Pasta Lovers
- How the Paris 2024 Olympic Village Feeds Its Athletes
- How to Eat Like You’re in Paris for the 2024 Olympics
- Tiny Tomatoes, Big Flavor
- French Wines to Drink During the 2024 Olympics
- Roasted Salmon and More Recipes
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Monthly Archives: December 2011
Anna Nurse Memo
To: Professor Akana From: Kert Lasdoce Date: December 19,2011 Subject: Anna Nurse Memo Who was there? When i decided to go to the Anna Nurse Workshop, Chef Michael Ayoub was there. He is the Chef of his own restaurant, Fornino’s. … Continue reading
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Anna Nurse Memo
To: Professor Akana From: Kimberley Gonzalez Date: December 16,2011 Subject: Anna Nurse Memo Who was there? Chef Michael Ayoub was at the Anna Nurse Workshop. He is the Chef of his own restaurant, Fornino’s. He is an experience chef and … Continue reading
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Anna Nurse
Laurie Battaglia When I attended the Anna Nurse Workshop, the chef was Michael Ayoub. He was the owner of Fornino’s restaurant. The restaurant is known for its brick oven pizza. While I was at the Anna Nurse Workshop, Chef Michael, … Continue reading
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Anna Nurse Memo
Kervin Mathieu NYCCT Intro To Food And Beverage Management Professor Akana 12/15/11 Anna Nurse The chef for the Anna Nurse Workshop which I attended was Michael Ayoub. He’s the owner as well as the chef of Fornino’s. Fornino’s is located … Continue reading
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Where I’m From We eat….
Balut… Balut, is a delicacy in the Philippines, its considered as an aphrodisiac and high for protein. It is a fertilized duck embryo, boiled and served as street food. You can almost find this food anywhere in the Philippines. We … Continue reading
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Anna Nurse Workshop
To: Professor John Akana From: Antonio Tlapanco Date: September 18, 2011 Subject: Anna Nurse Workshop Who was there? The guest chef for the first Anna Nurse Workshop was Michael Ayoub. He is the owner and chef as well of Fornino’s … Continue reading
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Kimberley Gonzalez Where I’m From
Where I’m from, we eat piñón. Piñón is a Puerto Rican version of lasagna. It consists of plantains, ground turkey, and french style green beans. We only eat this dish on special occasions in the states. In Puerto Rico, you … Continue reading
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Kelly Williams Where I’m from, we eat…
Where I’m from, we eat Fareen. The main ingredients of this product are cassava. Fareen can be used for breakfast as a portage, by soaking it in water, or for lunch as a substitute for rice, and also at special … Continue reading
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Antonio Tlapanco
Antonio Tlapanco December 6, 2011 Where I’m From, we Eat Chocolate Skulls Where I am from we eat Chocolate Skulls. Chocolate Skulls are a Mexican treat that is only eaten during the Mexican holiday called Day of the Dead. However, … Continue reading
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Where I’m From
Laurie Battaglia Professor Akana Intro to Food and Beverage Where I’m From Where I’m from, we eat Pasta with almost every meal. My favorite dish is Penne Alla Vodka. There aren’t many ingredients used in this sauce but … Continue reading
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